Pun-kin Pie with Coconut Whipped Cream

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Thanksgiving isn’t complete without pun-kin pie! I was grateful to find this gluten-free crust and with a plant-based filling from Minimalist Baker’s blog. Please check her out!

The crust is nice and crispy! I added some vanilla and a touch of cinnamon to it for some flavor. The crust was a punk-in the butt to make BUT I am really happy with how it turned out. The recipe called for 4-6 T of cold water, however I added about 8 T because my pie crust was just not coming together very well. Because I followed this recipe very closely, click the link here for the recipe.

The Crust Process:

Before & After

 

I also made some coconut whipped cream to top it off. Just 4 ingredients!

Coconut Whipped Cream

Ingredients:

  • 1 can of Full Fat Coconut Milk Cream (Cream must separate from the liquid)
  • 1/2 cup Powdered Sugar
  • 1tsp Vanilla
  • 1 tsp GF Flour (to thicken)

Directions:

  • Separate coconut cream from the liquid by carefully scooping out the cream only
  • Chill the cream overnight
  • It is also a good idea to chill the bowl for a couple of minutes prior to mixing
  • Mix the cream and sugar together until combined.
  • Then add vanilla and gf flour on high speed until whipped peaks form

SLICED AND READY ❤

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❤ Divina

 

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